Pressure Cooking

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So I’m late to the pressure cooking party.  I know… and here’s why: being a Pampered Chef consultant, it’s sometimes hard for me to purchase kitchen products when I know we are probably going to come out with it at some point.

And to stay on the honesty train, I thought we would have debuted it last fall. But with the way hindsight works, I’m thankful it came out right when it did. It gave Pampered Chef time to work out the bugs and make it the best on the market to include ALL of the features everyone wants.

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This state-of-the-art pressure cooker takes the guesswork out of cooking with 16 preprogrammed settings for everything from meat, rice, and beans to desserts. It’s perfect for tender, succulent meals in a fraction of the time it takes to slow cook. It was designed with your safety in mind: The steam-release valve is positioned away from the button so your hands are away from hot steam, and it was designed to stay cool even when food is cooking. The carrying handles let you securely move or store the Quick Cooker when it’s not in use. It’s a 6-quart capacity makes it the most popular size for most homes.

16 preprogrammed settings:

  • Sear
  • Steam
  • Slow cook
  • Proof (also used as the yogurt setting)
  • White rice
  • Brown rice
  • Whole grains
  • Chicken/poultry
  • Beef/pork
  • Fish/seafood
  • Soup/stock
  • Beans
  • Stew/chili
  • Dessert
  • Custom
  • Keep warm

I started with the #1 step: the water test. After that went successfully, I moved on to the #2 step: hard-boiled eggs. (Tip: I’ve been adding a splash of white vinegar to the water to make the shells come off even easier!) I’m LOVE LOVE LOVING the hard-boiled egg feature.  Especially when I don’t plan ahead and realize I need one for a recipe!

What else have I made? I made the Chicken Parmesan Pasta, Chicken Teriyaki & Rice, Salsa Chicken Lettuce Wraps, Beef Stew with Parmesan Polenta, Cheesecake (3 times, three different ways!) and the Sous Vide Egg Bites. By far, though, is my new favorite recipe: Sausage & Peppers. (Be on the lookout later this week for the recipe!)

I’ve also made this amazing Eggplant Parmesan Casserole from this cookbook!

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What to see the Quick Cooker in action? Check out this quick video!

SHOP MY KITCHEN!

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Do you have the Quick Cooker? Show me what you’re making in it!
Tag @slicedicedish on Instagram and hashtag it #slicedicedish


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Baked Granola Bars with Orange Zest & Pepitas

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Since I fell in love with the Snack Bar Maker, making granola bars has becoming my Sunday afternoon baking ritual. And what I love about this master recipe is that you can change up the mix-ins in so many different ways! It’s like a new recipe each week!

There is a little bakery across the street from my office that has these great bars that they make and sell for $7.50 each (YIKES!). I’ve been trying to recreate them and I think this week I nailed it! And for much less $$$!

Screen Shot 2018-10-14 at 5.41.28 PM
Baked Granola Bars with Orange Zest & Pepitas

Makes 16

1 1/2 cups old-fashioned oats
1/2 teaspoon baking soda
1/2 cup semi-sweet mini chocolate morsels
1/2 cup salted pepitas
2 teaspoons orange zest
1/4 cup agave nectar
3 tablespoons brown sugar
2 tablespoons melted butter
1 tablespoon sea salt

  1. Heat the oven to 350˚F.
  2. Zest an orange to measure 2 teaspoons.  In a medium bow, combine the oats, baking soda, mini chocolate morsels, peptias and orange zest.  Add in the agave nectar, melted butter and brown sugar, stirring well to combine.
  3. Using a medium scoop, transfer the mixture into the wells of the Snack Bar Maker and press down with the Mini Nylon Serving Spatula.
  4. Bake 12 minutes or until the oats start to brown.
  5. Remove from the oven to a cooling rack and cool for 5 minutes.  Cover with the lid and chill in the refrigerator for 15 minutes until set.

Enjoy!

SHOP MY KITCHEN

See me make this recipe here:

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Buffalo Chicken Pot Pies

I will write up the recipe for all of you and edit this post when I have time.  I adapted a recipe and it ended up making too much filling (I put the rest in a dish and baked it and it was delicious!) so I want to correct the proportions for you!

Stay tuned for the recipe!

SHOP MY KITCHEN!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Baked Granola Bars

img_4550I love having a little something to snack on mid-morning when I’m at the office. Usually I pick up some Enjoy Life bars when I’m at the store but they didn’t have any when I was there today.

Plus, you get five in a box and at $5.99/box, they aren’t a bargain! So I decided to pull out my Snack Bar Maker and make my own! I was able to make them GF/DF using GF oatmeal and Enjoy Life mini morsels.

img_4551I used this recipe and it was so easy! Why don’t I made these every week? And I’m super happy to have this week’s snacks ready to go!

SHOP MY KITCHEN!

 


 

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Easy White Rosette Cake

img_4507Wednesday was my friend and neighbor’s birthday. Tonight the girls are getting together for a little celebration!

I had planned to bring my 7-Layer Mediterranean Dip but decided this afternoon to make her a cake instead!

I’ve made this cake a handful of times and it always turns out just perfectly. Since it’s made in the microwave, it’s very, very light. I also took a shortcut and used tub frosting. These decorating bags make decorating anything a breeze. Plus, you can use any brand of tips with them.

When scrolling through Instagram, I saw a post about vodka-infused frosting and obviously it intrigued me! I thought about giving that a try but then realized there would be a handful of kids there! Guess I’ll be giving that a go at another time!

Let the party begin!

SHOP MY KITCHEN!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

7-Layer Mediterranean Dip

IMG_3707I love layered dips like this! I think it all started when I had a 7-Layer Mexican Dip from the deli section of the grocery store back in high school. There is just something about a scoop full of several flavors at once!

Another reason I love these dips is that you can customize them to any particular tastes! Don’t like feta? Leave it out! Not of fan of kalamata olives? No biggie… use back olives instead!

For this dip, I spread all of my favorite flavors and then serve it alongside a big bowl of salty tortilla chips!

 

7-Layer Mediterranean Dip
Serves 12

Screen Shot 2018-09-13 at 9.24.29 AM1 16oz container humus
4 tablespoons prepared pesto
1/2 cup red pepper, chopped (or you can use a large jar of pimentos)
1 cup kalamata olives, pitted and chopped
1/2 cup crumbled feta cheese
1/2 cup sliced green onions
2 tablespoons chopped fresh parsley

On a serving plate or platter, spread the hummus to the edges. Top with the pesto, spreading to the edges. Scatter the red pepper, olives, feta and green onions over the top. Sprinkle with parsley to finish.

Serve with fresh vegetables or salty tortilla chips!

Enjoy!

SHOP MY KITCHEN!